Arctic Char with Pistachio Gremolata
Arctic Char with Pistachio Gremolata
This recipe is easy yet elegant (AKA worthy of dinner parties), it comes together in a half an hour, and it teaches the foundations of good cooking techniques. (like how to cook skin-on fish so it gets crispy, not soggy, and how to create an easy herb gremolata to top anything you can think of).
Ingreadient
- 1 1/2 c. fresh flat-leaf parsley leaves with tender stems, chopped
- 1/2 c. shelled, unroasted pistachios, toasted, cooled, and finely chopped
- 1 small clove garlic, finely chopped
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. kosher salt, divided
- 2 tsp. extra-virgin olive oil, plus more for drizzling
- 4 (4- to 6-oz.) skin-on Arctic char fillets, patted dry
- 1 Tbsp. vegetable oil, divided
- Flaky sea salt (optional) and lemon wedges, for serving
Direction
- In a medium bowl, stir parsley, pistachios, garlic, lemon zest and juice, and 1/4 tsp. salt. Stir in olive oil; set aside.
- Season fish on both sides with remaining 1/2 tsp. salt. In a large skillet over medium-high heat, heat 1 1/2 tsp. vegetable oil until very hot and shimmering. Swirl skillet to coat with oil. Carefully arrange 2 fish fillets skin side down in skillet and cook, undisturbed, until edges of skin are golden brown, 3 to 4 minutes. Flip and continue to cook until fish is just cooked through and underside is golden, 1 to 2 minutes. Transfer to a platter skin side up. Repeat with remaining vegetable oil and fish.
- Top fish with pistachio gremolata if serving right away; otherwise, serve on the side. Drizzle with olive oil and sprinkle with sea salt, if using. Serve with lemon wedges alongside.
